Summer Peaches with Burrata and Prosciutto

Sweet, juicy Summer Peaches are such a delicious treat. There’s something magical when peaches are macerated with white Balsamic vinegar and a few seasonings. Served on a bed of fresh arugula, drizzled with olive oil and sprinkled with flaky salt, this side dish/salad makes a beautiful presentation. I enjoyed this with a glass of Aperol Spritz, and I felt as though I was transported back to Venice, Italy!

When summer fruits are in full season, I am anxiously awaiting sweet, juicy peaches. We have a young freestone peach tree, but it’s been a little stingy with the amount of peaches it’s provided. We also battle against the birds, that love them, too.

So, this year, I have to buy peaches– and then the wait begins for them to ripen. Five days later, they were just soft and I could sell their luscious peachy aroma. Our weather has been nice, and I always enjoying sitting outside with my husband, sipping on an adult beverage and snacking on something tasty.

This simple recipe turned out to be a personal best. I was over the moon happy with the layers of flavors– sweet, salty, tangy, creamy and fresh! This beautiful salad/side dish took less than 15 minutes to prepare.

White Balsamic Vinegar is magical. I keep a bottle of it in my pantry, because it’s so delicious on salads. It’s bright, a perfect balance of acid and a floral and fruity finish.

Slice the peaches, add a little white balsamic vinegar, a pinch each of sugar, salt and pepper. Gently stir and allow to “sit” for 10 minutes. A word of wisdom: If possible, buy “freestone” peaches. They are much easier to slice. These peaches turned out to be “cling” peaches, so I had to battle with slicing the wedges. I tasted the smaller pieces, and my eyes grew wide. Wow! So good!

Have you ever tried Burrata Cheese?

Burrata is an Italian cow milk cheese made from mozzarella and cream. The outer casing is solid cheese, while the inside contains stracciatella and cream, giving it an unusual, soft texture. It is typical of Apulia

Wikipedia

To make this salad/side dish, I spread fresh peppery arugula over a platter. In the center of the platter, I tore the burrata and spread out that lovely cream. I tore thin slices of Prosciutto and evenly spread them around the burrata, along with the peaches.

For a finishing touch, I drizzled a little extra-virgin olive oil, and a sprinking of Maldon Sea Salt Flakes. I decided to forego adding torn mint– solely because my husband doesn’t care of mint. I could’ve added chopped chives, but I decided I was happy enough with my side dish/salad.

I decided to keep the Italian theme going, so I made an Aperol Spritz.

Our simple salad supper is served!

TASTING NOTES: My intention was to serve this side dish/salad as an appetizer. It turns out that this filled our bellies where we didn’t feel the need for any additional food. That’s why I’m torn as to whether or not this is a side dish or a salad. I think it’s both! The peaches were incredibly delicious! I’m in love with white balsamic vinegar– it’s so good as a salad vinaigrette. The combination of Prosciutto and peaches is a delectable match. The creamy burrata, combined with a bite of peaches is heavenly. I love the peppery flavor of arugula. The next time I’m invited to a party or potluck, this would be a gorgeous presentation.